While it was just out of the oven, hubby takes a big sniff and told me that he remembers this aroma from his childhood. So I had to try/taste a piece of this cake. Hubby dearest walks in on me and says… “Oh…so now you’re eating my Moncha Pinestick??? (some dutch word he said…and I just typed it like it sounded. I have no idea of the correct way to spell it in Friesian). And it is beyond me as to when it became “his” cake. I remember having this at my in-laws house years ago. It’s a dense, sweet treat that many dutchies serve after church at ‘coffee time’.
1/2 Cup Butter 1/2 Cup Almond Paste 1 Cup Sugar 1 Egg 1/4 teaspoon almond extract 1 Cup Flour 1 Egg White 1 Tablespoon Water Rock Sugar Almond Slices (option to use almond slivers) 9 Inch baking pan parchment paper HOW TO Oven at 325 degrees Beat butter, almond paste, sugar, egg, and almond extract together for 5 minutes until fluffy. Add flour. Spread into the 9-inch pan(buttered, floured and lined with parchment paper) (i used a pie pan…that’s all i had ) Beat one egg white with one tablespoon of water. Brush on cake. Sprinkle with rock sugar. Top with almond slices. Bake for 40-45 minutes. do not overbake.Almond Butter Cake
